Method

Start by making the pastry. Sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing. Then cut the fat into small cubes and add them to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour – lifting your hands up high as you do this (again to incorporate air) and being as quick as possible. When the mixture looks uniformly crumbly, start to sprinkle roughly 2 tablespoons of water all over. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Carefully add more water as needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean. (If there are any bits that won't adhere to it, you need a spot more water.) Now rest the pastry, wrapped in foil or polythene, in the refrigerator for 20-30 minutes. Roll out the pastry and line the pie plate, fluting the edges, then spread the lemon curd all over the pastry. Now cream the butter and sugar together till pale and fluffy, then gradually beat in the egg about a teaspoonful at a time. Gently and carefully fold in the ground almonds and flour, followed by the lemon juice and grated rind. Now spread this mixture evenly over the lemon curd, smoothing it out with a palette knife. Then sprinkle the halved almonds over the surface. Bake it, on a baking sheet, in the centre of the oven for 15 minutes, then reduce the heat to gas mark 2, 300°F (150°C), and continue cooking for a further 25-30 minutes. This can be served either warm or cold with cream.